Vegan Oil-Free Lemon Poppy Seed Cake #oilfree #veganiseasy #veganrecipe
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate free oats that I grind in the blender)
1 tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
Wet Ingredients:
½ cup lemon juice
1 cup pitted medjool dates
1 cup plant based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Preheat the oven to 350F.
Combine dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
Add the wet ingredients to the dry ingredients. Mix to combine. Pour batter into a parchment lined loaf pan.
Bake for 30 minutes and reduce oven temperature to 325F. Continue to bake for an additional 15-20 minutes, or until edges are browned and top it “firm” when pressed gently. Allow to cool in pan until warm (about 20 minutes). Remove and glaze. Enjoy!
Glaze:
⅓ cup date paste (see my “dates” highlight)
2 tsp lemon juice
1 tsp lemon tsp lemon zest
½ tsp vanilla extract
Water to thin to pourable consistency
Combine ingredients in a bowl. Pour over top of your loaf bread
Lemon Poppy Seed Pound Cake Recipe
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
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BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9 x 5 (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Lemon Poppyseed Mug Cake - Dished #Shorts
On today's Dished #shorts we're making Lemon Poppyseed Mug Cake
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If you love this how-to make lemon poppyseed mug cake recipe let us know what you think in the comments below! #dished #mugcake #lemoncake
Ingredients for making lemon poppyseed mug cake:
3 tbsp (23g) all-purpose flour
1/4 tsp baking powder
1 tsp (3g) poppyseeds
1 1/2 tbsp (19g) sugar
2 tbsp (30ml) milk
3/4 tbsp (11ml) neutral oil
splash of vanilla extract (optional)
1 tbsp (15ml) lemon juice
1 tsp (2g) lemon zest
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon Saffron Poppy Seed Cake – Bruno Albouze
Learn how to create an incredibly luscious and moist pound cake! Lemon saffron poppy seed – So good in any occasion such as breakfast, brunch, tea time, camping, snacks et so forth...
To get the full recipe go to
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Lemon Poppy Seed Cake Recipe
Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!
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Ingredients:
For the cake:
2½ cups (315g) All-propose flour
1½ teaspoons Baking powder
1/4 teaspoon salt
1½ cups (300g) Sugar
4 tablespoons (35g) Poppy seeds
4 Eggs
3/4 cup (170g) Butter, softened
1/4 cup (60g) vegetable Oil
1 1/3 cups (320ml) Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
For the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
For decorating:
Lemon zest
poppy seeds
Directions:
1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.
Notes:
• When you making the cakes, if the batter is too thick, add few tablespoons of buttermilk.
• If your cakes came out flat, you don’t need cut the top.
• If you want more lemony flavor, add one more tablespoon to the batter or add 1 teaspoon lemon zest to the frosting.